Spinach Pie (Pascualina)

1. Thaw the puff pastry sheets in the refrigerator and set one aside for the base and one for the lid. Preheat the oven to 200 C (400 F) and lightly grease a 23 cm pie or tart dish.
2. Thaw the spinach completely, then squeeze it firmly in a clean towel to remove as much liquid as possible, otherwise the filling will be watery.
3. Heat the olive oil in a large pan over medium heat and cook the finely chopped onions for 8 to 10 minutes until soft and golden. Stir in the drained spinach and cook for 3 minutes more, then remove from the heat and let it cool slightly.
4. In a bowl combine the ricotta, parmesan, 2 of the eggs, the nutmeg, salt and pepper, then fold in the cooled spinach mixture until evenly blended.
5. Line the dish with the first pastry sheet, letting the edges overhang. Spread the filling evenly, then use the back of a spoon to make 4 wells in the surface and crack a whole egg into each well, seasoning them with a little salt.
6. Cover with the second pastry sheet, press the edges together to seal, trim the excess and crimp with a fork. Cut a few small steam vents in the top and brush with a beaten egg yolk if desired.
7. Bake for 35 to 40 minutes until the pastry is deep golden and crisp and the egg whites are fully set. Let the pie rest for 10 minutes before slicing so it holds its shape.

You'll use: Oven · Pan · Blender · Steamer